Traditional meat products: Improvement of quality and safety

HAL Id: hal-02623089

https://hal.inrae.fr/hal-02623089

Submitted on 26 May 2020

HAL is a multi-disciplinary open access

archive for the deposit and dissemination of

sci-entific research documents, whether they are

pub-lished or not. The documents may come from

teaching and research institutions in France or

abroad, or from public or private research centers.

L’archive ouverte pluridisciplinaire HAL, est

destinée au dépôt et à la diffusion de documents

scientifiques de niveau recherche, publiés ou non,

émanant des établissements d’enseignement et de

recherche français ou étrangers, des laboratoires

publics ou privés.

Distributed under a Creative Commons Attribution| 4.0 International License

Traditional meat products: Improvement of quality and

safety

Marta Laranjo, Régine Talon, Andrea Lauková, Maria J. Fraqueza, Miguel

Elias

To cite this version:

Marta Laranjo, Régine Talon, Andrea Lauková, Maria J. Fraqueza, Miguel Elias.

Traditional

meat products:

Improvement of quality and safety.

Journal of Food Quality, Wiley, 2017,

�10.1155/2017/2873793�. �hal-02623089�

Editorial

Traditional Meat Products: Improvement of Quality and Safety

Marta Laranjo,

Régine Talon,

Andrea Lauková,

Maria J. Fraqueza,

and Miguel Elias

1_{Instituto de Ciˆencias Agr´arias e Ambientais Mediterrˆanicas (ICAAM), Universidade de ´Evora, P´olo da Mitra, Ap. 94,} 7002-554 ´Evora, Portugal

2_{Instituto de Investigac¸˜ao e Formac¸˜ao Avanc¸ada (IIFA), Universidade de ´Evora, ´Evora, Portugal} 3_{Universit´e Clermont Auvergne, INRA, MEDIS, Clermont-Ferrand, France}

4_{Institute of Animal Physiology, Slovak Academy of Sciences, Koˇsice, Slovakia}

5_{CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade T´ecnica, P´olo Universit´ario do Alto da Ajuda,} 1300-477 Lisbon, Portugal

6_{Departamento de Fitotecnia, Escola de Ciˆencias e Tecnologia, Universidade de ´Evora, P´olo da Mitra, Ap. 94, 7002-554 ´Evora, Portugal}

Correspondence should be addressed to Marta Laranjo; mlaranjo@uevora.pt

Received 6 November 2017; Accepted 7 November 2017; Published 21 November 2017

Copyright © 2017 Marta Laranjo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

What are traditional meat products? Traditional meat prod-ucts are high sensory quality foods, usually with high nutri-tional value, produced in a small scale, using ingredients and procedures from ancient times. Producers must have the ability to satisfy the expectations of consumers, regarding sensory, nutritional aspects and safety, considering that they are increasingly more demanding and more informed, turn-ing this into an important challenge. Usually, a meat product is defined as foods that consist of or contain meat. The flesh of an animal, typically a mammal or bird, is considered as meat. However, fish meat is also present in our diet and several traditional processed products come from it. Thus, traditional meat products sensu lato include food products derived from both meat and fish meat.

All over the world, different processes are used to pre-serve meat and the particular know-how of people living in different regions gave rise to a great diversity of meat products according to their traditions and historic use. These traditional processes, their particularities, and their effect on the quality and safety of meat products are important research topics. The scope of this edition was to disseminate high-quality research related with traditional meat products and review recent developments on the quality and safety improvement of traditional meat products worldwide, such as the use of starter cultures or the application of new preservation methods.

Among the 16 submitted manuscripts, six have been selected to be part of this special issue.

M. Trevisani et al. studied the effect of beeswax coating of foods on the oxidative stability of Italian salami. Beeswax coating constitutes a barrier to oxygen, light, and vapour, which may prevent oxidation of fat and pigments and water loss. Furthermore, the authors concluded that beeswax coating prevents case hardening and facilitated the peeling.

T. Yin et al. have evaluated the quality of silver carp (Hypophthalmichthys molitrix) surimi (SCS) gels incorpo-rated with fish bone and found out that size reduction of the fish bone improved the quality of the SCS gel maintaining better gel matrices.

M. Chmiel et al. have studied two types of kabanosy sausages, Traditional Specialties Guaranteed (TSG), from Poland and concluded that their drying process could be shortened without compromising the authenticity of the products and with the concomitant advantages to producers. R. Zhang et al. investigated the effects of different ozone treatments on the physicochemical characteristics of myofib-rillar proteins from silver carp (H. molitrix) surimi during frozen storage.

A. Holck et al. reviewed the possible health effects of the ingredients used in fermented sausages. Recent attempts to improve sausages from the nutritional point of view include partial replacement of saturated by unsaturated fats, reducing the use of sodium chloride or replacement by potassium chloride, and the use of selected starter cultures. They also review the processing and postprocessing strategies to inhibit the growth of food pathogenic microorganisms, such as Hindawi

Journal of Food Quality

Volume 2017, Article ID 2873793, 2 pages https://doi.org/10.1155/2017/2873793

2 Journal of Food Quality Escherichia coli, Salmonella enterica, Staphylococcus aureus,

Listeria monocytogenes, Clostridium botulinum, and Toxo-plasma gondii, and reduce their presence in the products.

The paper “The Use of Starter Cultures in Traditional Meat Products” by M. Laranjo et al. reviews the role and mode of action of bacterial and fungal starter microbiota, focusing on the development of starter cultures better adapted to the meat matrix. Furthermore, omics approaches on starter cul-tures are revised, because the use of these techniques allows rapid screening of strains for desirable functional character-istics.

Submitting authors come from five different countries, four European (Italy, Poland, Norway, and Portugal) and one non-European, China.

We are pleased to introduce this special issue, which includes six papers that provide new insights on the manu-facturing and processing of traditional meat products sensu lato and we wish that the readers of this journal find this issue of relevance and importance to their research.

Acknowledgments

We thank the authors of the manuscripts for their contri-butions, as well as all the anonymous reviewers for their valuable participation in the evaluation process. M. Laranjo acknowledges a Post-Doc research grant from Fundac¸˜ao para a Ciˆencia e a Tecnologia (FCT) (SFRH/BPD/108802/2015). Marta Laranjo R´egine Talon Andrea Laukov´a Maria J. Fraqueza Miguel Elias

Submit your manuscripts at

https://www.hindawi.com

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

Anatomy

Research International

Peptides

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

Hindawi Publishing Corporation http://www.hindawi.com

International Journal of

Volume 201

=RRORJ\

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014 Molecular Biology International

Genomics

International Journal of

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

The Scientific

World Journal

http://www.hindawi.com Volume 2014

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

Bioinformatics

Marine Biology

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014 Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

Signal Transduction

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

BioMed

Research International

Evolutionary Biology

International Journal of Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014 Biochemistry Research International

Archaea

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014 Genetics

Research International

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014 Advances in

Virology

Hindawi Publishing Corporation http://www.hindawi.com

Nucleic Acids

Volume 2014

Stem Cells

International

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

Enzyme

Research

Hindawi Publishing Corporation

http://www.hindawi.com Volume 2014

International Journal of